Trezo Mare

Name: Trezo Mare
Address: 4105 N. Mulberry Rd., 64116, MO, 64116
Telephone: 816-505-3200

4105 N. Mulberry Rd., Kansas City, MO 64116, US

Reviews 0

be the first to leave a review...

Deals & Coupons

Details

Cuisine: Italian, Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code:
Wheelchair Accessible:
Seating:
Music Type:

WEEKENDER MENU

To Share

fresh shucked oysters

priced by the piece with lemon jam and trezo hot sauce

tartare duet

ahi with red chile, cucumber, wasabi, tobikko and sesame crackers hamachi with preserved lemon, capers and lavosh

harissa rubbed king salmon skewers

with curry glazed shiitakes and oyster mushrooms

calamari fries

with housemade ketchup

pancetta wrapped jumbo shrimp

sofrito and pickled tomatoes

seared fresh lump crab cakes

with champagne butter and baby rocket

petite tomato ravioli

with pancetta basil cream

Cheese

cheese plate, hard, soft and bleu, seasonal fruit, baguette crisps

Bisques & Side Salads

roasted tomato

with vinegar and tiny greens

yellow tomato gazpacho

with crisp vegetables and creme fraiche

king crab

with crisp vegetables

crisp romaine

white anchovy, reggiano and croutons in a classic caesar dressing

crisp greens

cucumber, onion, nicoise olives in aged balsamic and "black" olive oil with feta cheese

baby spinach

pancetta and avocado with sherry wine-mustard vinaigrette

BIG Salads

wood-fired varietal salmon

on baby spinach with crisp potatoes, pancetta and avocado in our sherry wine-mustard vinaigrette

wood-fired chicken breast

on crisp greens with our blackberry vinaigrette, maytag bleu and crispy parsnips

wood-fired chicken cobb

with creamy crab dressing, smoked bacon, maytag bleu, pickled tomatoes and avocado

Sandwiches

jumbo shrimp

on grilled ciabatta with smoked bacon, swiss cheese, baby rocket, lemon aioli and hand cut frites

grilled portabella

asparagus, sweet peppers, pea sprouts, arugula, olive tapenade on ciabatta with hand cut frites

wood-fired ground sirloin

on an asiago bun, caramelized onions, white cheddar, crisp romaine, tomato and hand cut frites

blackened salmon po-boy

with red chile aioli, jalapeno slaw and onion marmalade

Combos

create your own combo

Egg Plates

trezo bene

seared fresh lump crab cakes, toasted english muffin, poached eggs and chive hollandaise served with pommes trezo

lobster chakchouka

poached cold water lobster, simmered in a spicy lobster broth with crisp peppers and potatoes served with fried eggs and chive hollandaise

three eggs

folded with fresh shrimp, fontina and avocado served with pommes trezo

Pasta

grilled jumbo shrimp

on rigatoni tossed in a spinach cream with a sweet pepper pesto

wood-fired fresh vegetables

tossed with orecchiette in a roasted tomato broth and pecorino romano

tomato sourdough ravioli

pancetta basil cream

Ras al Hanut

sous vide

with today's seafood selection - it's all in the bag with white wine, fingerlings and herbs

today's "jet-fresh" seafood

ask your server for details

fresh manila clams

with crisp pancetta, white wine, shallots and rocket

prince edward island black mussels

with spicy kifta and fresh tomato broth

roasted campo lindo chicken breast

with roasted roots and a fresh herb broth

slow braised short ribs

lobster aigre-doux, crisp celery salad and truffled shoestrings

Sides For The Table

roasted roots

petits pois in cream

hand cut pomme frites

pommes trezo

jalapeno-wasabi slaw

grilled seasonal vegetables

gnocchi with fontina and truffle

first seating menu Price Fixed

To Share

half a dozen fresh shucked oysters

with lemon jam and trezo hot sauce

chilled jumbo shrimp

with jalapeno slaw and classic cocktail

NEW non seafood

calamari steak

with citrus marinade and petits pois or lightly fried with tomato confit

prince edward island black mussels

with spicy kifta and fresh tomato broth

buttermilk-battered langoustine

with kalamata olives and tomato confit

In Between

roasted tomato bisque

with vinegar and small greens

crisp greens

cucumber, onion, nicoise olives in aged balsamic and black olive oil with feta cheese

Entree

"today's featured" salmon

"today's featured" scallops

six ounce center cut filet

campo lindo free range hen

wood-fired chicken breast on orecchiette

Dessert

each couple has the choice of one of our daily dessert selections

DINNER MENU

To Share

fresh shucked oysters

priced by the piece with lemon jam and trezo hot sauce

tartare duet

ahi with red chile, cucumber, wasabi, tobikko and sesame crackers campachi with preserved lemon, capers and lavosh

calamari steak

with citrus marinade and petits pois or lightly fried with tomato confit

pancetta wrapped jumbo shrimp

with sofrito and pickled tomatoes

prince edward island black mussels

with spicy kifta and fresh tomato broth

chilled jumbo shrimp

with jalapeno slaw and classic cocktail

lobster and asparagus tempura

with a miso mustard vinaigrette

seared fresh lump crab cake

with champagne butter and baby rocket

short ribs

slow braised, served with a lobster aigre-doux and crisp celery salad

sirloin duo

tartare with creamy fennel and carpaccio with shallot frito and truffle

Trezo "Mezza" Feasts

chilly

an icessortment of poached lobster, king crab, jumbo shrimp, oysters and caviar

crispy

langoustine, oysters, calamari, crab and lobster tempura

In Between

roasted tomato bisque

with vinegar and small greens

king crab bisque

with crisp vegetables with butter poached lobster

yellow tomato gazpacho

with spicy shrimp, crisp vegetables and creme fraiche

crisp romaine

white anchovy, reggiano and croutons in a classic caesar dressing

baby spinach

pancetta and avocado with sherry wine-mustard vinaigrette

crisp greens

cucumber, onion, niçoise olives in aged balsamic and "black" olive oil with feta cheese

mache

crispy parsnip, shaved pear, maytag blue and blackberry vinaigrette

Today's Features

wood-fired florida grouper

curried sweet potatoes, grilled portobella mushroom and a roasted garlic vinaigrette

sous vide

with today's seafood selection - it's all in the bag with white wine, fingerlings and herbs

pan seared toothfish

with herbed fingerlings, truffled rocket and a brandy foie gras butter

"bento box" fresh manila clams, prince edward island mussels and today's so

wood-fired wild alaskan coho

oyster mushroom risotto, aged balsamic butter and lemony greens

seared jumbo day boat scallops

braised artichoke, fennel and spinach with lemon butter sauce

roasted campo lindo free range hen

with roasted roots and a fresh herb broth

wood-fired tenderloin

burgundy mushrooms, garlic yukons and grilled asparagus

wood-fired 14 oz dry - aged Kansas City Strip

with potato gratin, brocolinni with foie gras butter and shallot frito

grilled cold water lobster

on rigatoni tossed in a lobster cream with sweet pepper pesto

wood-fired chicken breast and fresh vegetables

tossed with orecchiette in a lemon caper herb broth with shaved reggiano

wood-fired wild alaskan coho on baby spinach

with crisp potatoes, pancetta and avocado in our sherry wine-mustard vinaigrette

wood-fired chicken breast

on crisp greens with our blackberry vinaigrette, maytag blue and crispy parsnips

Tajine for the Table

clay pot of fruit de mar

today's fresh seafood, fresh vegetable and herb selections

clay pot of lobster

two cold water maine tails, fresh vegetable and herb selections

Sides for the Table

roasted roots

tomato ravioli

broccolini

petits pois in cream

grilled seasonal vegetables

potato gratin

gnocchi with fontina and truffle

bar menu

bites

fresh shucked oysters

with lemon jam and trezo hot sauce

chilled jumbo shrimp

with classic cocktail

big eye tuna crudo

wrapped in serrano ham with manchego cheese

truffled shoestrings

gnocchi

with fontina and truffle

buttermilk-battered langoustine

with kalamata olives and tomato confit

wood-fired flatbread of the day

prince edward island black mussels

with spicy kifta and fresh tomato broth

tomato ravioli

with pancetta basil cream

calamari fries

with housemade ketchup

ahi tartare

with red chile, cucumber, tobiko and black sesame cracker